• 8 Servings
  • 20mPrep Time
  • 40mCook Time
  • 60mReady In
  • Category : Food
  • Subcategory : Desserts
  • Main Ingredient : honey
  • Chef : Gale Gand

A loaf-style cake sweetened with honey, one of the many richly symbolic foods traditionally served at Rosh Hashana, the Jewish New Year, which begins at sunset, Friday, Sept. 18.


7 tablespoons unsalted butter, melted 1 cup light brown sugar, packed 1/2 cup plus 2 tablespoons dark honey 1/2 cup sliced almonds, toasted 1 egg 1 cup buttermilk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoons salt


  • Preheat the oven to 350 degrees.
  • Line an 8-1/2-by-4-1/2-inch loaf pan with foil and butter it heavily.
  • Pour 3 tablespoons of the melted butter into the pan, tilting to coat the bottom.
  • Evenly layer in 1/4 cup of the brown sugar, 2 tablespoons of the honey and the almonds.
  • In a large bowl, lightly beat the eggs and whisk in the remaining 3/4 cup of brown sugar until well combined.
  • Mix in the remaining 4 tablespoons of butter and 1/2 cup of honey, then whisk in the buttermilk a little at a time.
  • In another bowl, whisk together the flour, baking powder, baking soda and salt.
  • Add this mixture to the batter a little at a time, whisking until smooth.
  • Pour over the almonds in the pan.
  • Bake about 1 hour, until a pick inserted into the cake’s center comes out dry and nearly clean.
  • Let cool in the pan for 5 minutes.
  • Remove from the pan, using the foil to help, if needed, and invert onto a wire rack.
  • Peel off the foil and let cool.